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Dhal with spicy onion and eggplant
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Aromatic red lentil stew with garlic and curry leaves.
Ingredients:
  • 2L (8 cups) water
  • 210g (1 cup) red lentils, rinsed
  • 1 large brown onion, finely chopped
  • 2 small carrots, peeled, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 small fresh red chilli, finely chopped
  • 20.00 ml ground turmeric
  • 7.20 gm sea salt
  • 18.40 gm grapeseed oil
  • 15g butter
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (see note)
  • 10 fresh curry leaves
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • Fresh coriander leaves, to serve
  • Fresh mint leaves, to serve
  • 36.80 gm grapeseed oil
  • 2 large red onions, halved, thinly sliced
  • 200g eggplant, cut into 2cm pieces
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, thinly sliced
Instructions:
  • In a large saucepan, boil water over high heat. Add lentils and cook for 5 minutes, skimming off the foam. Stir in onion, carrot, garlic, chili, and turmeric. Simmer over low heat for 1 hour until lentils break down, stirring occasionally. Season with salt and pepper.
  • Heat oil and butter in a small saucepan over medium-low heat. Sauté cumin and mustard seeds until aromatic, then add curry leaves and continue stirring. Stir in tomato and simmer until slightly thickened, about 3 minutes.
  • Combine the tomato mixture with the lentil mixture and cook for 15 minutes until thick, stirring occasionally.
  • First, heat 1 tablespoon of oil in a large frying pan over medium heat. Sauté the onion for 7 minutes until soft. Then, add the eggplant and remaining oil, cooking and stirring for 10 minutes until the eggplant is almost tender. Season with salt and pepper, then add minced garlic and chili, stirring for 5 minutes until fragrant and the eggplant is golden. Transfer to a serving bowl.
  • Place the dhal in a serving bowl, garnish with fresh coriander and mint, and serve with the spicy onion and eggplant on the side.

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